Les Salicaires VdF Blanc Torlit 2022

Name: Les Salicaires VdF Blanc Torlit 2022
Brand: Les Salicaires
SKU: 1-FR-SAL-VBT-22-75
Price: 25.0 USD
Availability: InStock

For young French winemakers, the south of France is the land of opportunity. The Languedoc-Roussillon in particular has become a hotbed for young winemakers looking to craft affordable, top-tier wines. It’s particularly appealing to the ecologically minded: because of the strong Mistral winds, pests and fungus don’t thrive among the vines in the same way they do in cooler, wetter climates. Biodynamic and organic farming are much more easily achieved here.

Vincent Lafage is an exciting young winemaker getting back to the basics in the Roussillon region. He farms organically and ferments with native yeasts, and prioritizes freshness and drinkability. This is a fun, intriguing wine that reminds us of some of our favorite southern white Burgundies—high praise indeed!

Producer: Les Salicaires

Country: France

Region: Languedoc-Roussillon

Grape: Grenache Blanc, Grenache Gris

Tasting Notes

White peach, lime, litchi, rose petal

If You Like This...

Then you should try: If you like this, you should try Chardonnay from the southern part of Burgundy, known as the Mâconnaise. Look for wines labeled Mâcon and Mâcon-Villages.

More Info

- Grenache Blanc is usually full bodied, but Vincent’s style veers lighter.
- The Languedoc Roussillon region is home to many exciting winemakers working organically and biodynamically; they benefit from lower land costs and a climate that is conducive to organic farming.

Variants

$25.00

Pair With: Smoked Salmon Tartare

Recipe adapted from Bon Appétit

Ingredients
¼ cup crème fraîche
1 Tbsp. gochujang (Korean hot pepper paste)
1 tsp. Tabasco
1 tsp. white wine vinegar
Zest of 1 lemon
2 medium shallots, finely chopped
1 small bunch chives, thinly sliced
8 oz. thick-cut cold-smoked salmon, cut into ⅛" pieces
6 oz. fresh sushi-grade skinless salmon fillet, cut into ⅛" pieces
Kosher salt, freshly ground pepper
Dill sprigs, trout or salmon roe, and rye crackers or toasted country-style bread (for serving)

Preparation
Step 1
Stir together ¼ cup crème fraîche, 1 Tbsp. gochujang, 1 tsp. Tabasco, and 1 tsp. white wine vinegar in a small bowl. Add zest of 1 lemon, 2 medium shallots, finely chopped, and 1 small bunch chives, thinly sliced; stir to combine. Gently fold in 8 oz. thick-cut cold-smoked salmon, cut into ⅛" pieces, and 6 oz. fresh sushi-grade skinless salmon fillet, cut into ⅛" pieces. Taste mixture and season with kosher salt. Cover and chill 1 hour.

Step 2
To serve, sprinkle tartare with freshly ground pepper and top with dill sprigs and trout or salmon roe. Place bowl with tartare inside a larger bowl filled with ice. Serve with rye crackers or toasted country-style bread.